You’ll get hands-on experience from every aspect of the kitchen, from preparation to plating. If you have a strong passion for food and want to develop your skills. Join our devoted kitchen brigade to grow your skills and further your culinary career.
Apprentice role at Lock & Larder:
Job Title: Commis Chef Apprentice.
Location: Lock & Larder, Gunthorpe Lock.
About Us:
Lock & Larder is a renowned Gastro Pub offering exceptional dining with stunning views by Gunthorpe Lock. We pride ourselves on quality, fresh, locally sourced food and a welcoming atmosphere for both guests and staff. We cater to diverse needs, from casual dining to bespoke event catering.
The Role:
We are looking for an enthusiastic and dedicated Commis Chef Apprentice to join our kitchen brigade. This apprenticeship provides a structured learning environment for individuals aiming to build a solid foundation in professional cookery. You will work under the guidance of experienced chefs, gaining practical skills and knowledge essential for a successful career in the culinary arts.
Key Responsibilities:
Assist in the preparation and cooking of menu items according to Head Chef’s specifications
Learn and practice fundamental cooking techniques, including sauce making, vegetable preparation, and basic butchery
Maintain high standards of food hygiene, health, and safety within the kitchen at all times
Undertake stock control, including receiving, storing, and rotating ingredients
Ensure the cleanliness and organisation of the kitchen, including equipment, surfaces, and waste disposal
Support the team during busy service periods and assist with event preparation and execution
Develop an understanding of food labelling and allergen information
Adhere to all company policies and procedures
The Ideal Candidate:
A genuine passion for food and a strong desire to learn professional cooking skills
Willingness to work hard, take direction, and be a proactive team member
Reliable and punctual with a positive attitude
Basic understanding of food hygiene is an advantage, but full training will be provided
Ability to work in a fast-paced environment
What We Offer:
Comprehensive apprenticeship training and development
Opportunity to learn from a skilled and passionate culinary team
Experience in a high-quality Gastro Pub environment
Competitive apprentice wage
A supportive and friendly work atmosphere
Training:
Day release – Weekly on a Tuesday at Fletchers Kitchen– 12pm-5:30pm without Functional Skills,12pm-1:30pm theory - 2:30pm-5:30pm practical
12 Months (+3-month end point assessments)
Training Outcome:
Potential to begin permanent role after successful completion of apprenticeship dependent on availability
Employer Description:Lock & Larder is a Gastro Pub located on the picturesque edge of Gunthorpe Lock, offering guests spectacular views of the river and the passing canal boats from our expansive outdoor spaces. We are a small, dedicated business committed to serving high quality cuisine, with strong emphasis on fresh, locally sourced produce. Our culinary expertise extends to specialised event catering ranging from high end buffets to sophisticated 3 to 5 course fine dining meals. We pride ourselves on creating a welcoming atmosphere for both customers and our team.
Working Hours :30 hours (15 min - 1-hour breaks vary on shift lengths). Shifts to be confirmed.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Logical,Team working,Creative,Initiative,Non judgemental....Read more...
Prepare and cook nutritious, appetising meals in line with planned menus and residents' dietary requirements.
Assist with food ordering, stock control, storage, and stock rotation to minimise waste.
Maintain high standards of food hygiene, cleanliness, and kitchen safety.
Complete and maintain records, including cleaning schedules, temperature checks, fridge temperatures, and stock sheets.
Work closely with colleagues to ensure meals are served on time and meet residents' individual dietary needs.
Follow food safety, health and safety, and infection control procedures at all times.
Support the smooth day-to-day running of the kitchen as part of a collaborative team.
Carry out other reasonable duties within the scope of the role as required.
Training Outcome:For those interested in developing their skills further, exploring pathways such as chef de partie apprenticeship or commis chef training can provide additional growth opportunities within the culinary sector.Employer Description:Inspire ATA is an official Flexi-Job Apprenticeship Agency, licenced by the Department for Education. Currently ranked 1st in the Rate My Apprenticeship Top 100 Apprenticeship Employers in the UK Award 2024-2025. Inspire ATA specialises in creating apprenticeship opportunities, where we recruit and employ the apprentice on behalf of our host clients, enabling us to offer additional support and a better experience for both the apprentice and the client as the experts in the industry. We arrange the most suitable and appropriate apprenticeship training from one of our partnered training providers. If you are successful in securing an apprenticeship with Inspire ATA, it is important to understand that Inspire ATA will be your employer and the apprenticeship placement will be a separate organisation that simply hosts you as an apprentice. As a Flexi-Job Apprenticeship Agency, Inspire ATA performs an important role in developing the UK labour market and it is our responsibility to ensure that talent is recognised, developed, and matched with business needs, whatever the background of the individual, irrespective of gender, race, disability, age, religion or belief, relationship orientation, marital or civil partnership status, pregnancy or maternity and gender reassignment. We are proud of the diverse nature of our business and work with clients to ensure that all candidates are treated with courtesy and respect.
Working Hours :Shifts between 08.00 - 18.20, on a rota basis.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Dietary Awareness....Read more...
Service Support:
Assisting during lunch and dinner service: plating dishes, maintaining a clean section, communicating with the team, and working calmly under pressure.
Food Safety & Allergen Procedures:
Following EHO standards, completing cleaning routines, managing cross‑contamination risks, and learning professional allergen awareness.
Stock & Deliveries:
Helping with deliveries, checking quality, rotating stock, and keeping fridges and dry stores organised.
College Learning & Development:
Completing apprenticeship tasks, attending college days, building a skills portfolio, and receiving mentoring from experienced chefs.Training:During your apprenticeship, as a Commis Chef, you will receive structured, hands‑on training across all areas of a professional kitchen. You will learn by working alongside experienced chefs, gradually building confidence, speed and independence.
Training includes:
Foundational kitchen skills such as knife work, safe food handling, prep techniques, stock rotation and daily hygiene routines.
Cooking and service experience across hot, cold and garnish sections, including roasting, sautéing, frying, baking, making sauces and plating dishes during live service.
Professional kitchen organisation including section setup, cleaning schedules, allergen management, communication, teamwork and maintaining standards during busy periods.
Training is delivered in a supportive, calm environment with regular mentoring, feedback and opportunities to take on more responsibility as skills develop.Training Outcome:Progression Opportunities - Clear pathway to Chef de Partie roles for committed apprentices.Employer Description:No.5 Market Place is built on a simple idea: cook well, treat people kindly, and be part of the community we serve.
We believe:
Food should be exciting but accessibleHospitality should feel genuine, not scriptedKitchens should be calm, respectful places to learnRestaurants should contribute to their town, not just trade in it
You’ll see local artwork on our walls, regional producers on our menus, and familiar faces at the tables.
No.5 is a place to eat well, relax, and feel at home, whether you’re joining us for lunch, dinner with friends and family, or celebrating something special.Working Hours :Wednesday: 4.00pm - close (evening service)
Thursday: 4.00pm - close (evening service)
Friday: 4.00pm - close (evening service)
Saturday: 10.00am - 3.30pm (lunch service) and/or 4.00pm - close (evening service)
Sunday: 10.00am - 3.30pm (brunch / lunch service)Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Number skills,Logical,Team working,Creative,Initiative....Read more...
Assist chefs with preparing ingredients such as vegetables, meats, herbs and spices
Learn to cook and present a variety of traditional and modern Indian dishes
Support the team during busy food service periods
Help prepare sauces, marinades and spice blends
Maintain high standards of food safety, hygiene and cleanliness in the kitchen
Assist with receiving, checking and storing deliveries
Help monitor stock levels and follow stock rotation procedures
Keep kitchen workstations clean, organised and ready for service
Work closely with the kitchen team to ensure food is prepared and served on time
Training:
Complete the Level 2 Commis Chef Apprenticeship Standard (12–15 months)
Gain hands-on kitchen experience at Dhol Indian Restaurant under the supervision of experienced chefs
Attend Southampton College on a day-release basis for off-the-job training
Build a portfolio of evidence demonstrating your skills and knowledge
Receive regular support and progress reviews from a Professional Trainer
Complete an end-point assessment at the end of the programme
Training Outcome:
Upon successful completion, the apprentice may have the opportunity to become a permanent member of the kitchen team and continue developing their culinary skills within a professional restaurant environment
Employer Description:Dhol Indian Restaurant is a vibrant restaurant based in Southampton, inspired by the rich culinary traditions of the Indian subcontinent. Led by Chef Abdul, the restaurant brings together authentic flavours, aromatic spices and modern cooking techniques to create dishes that celebrate Indian culture and hospitality.
The name “Dhol” comes from the traditional double-headed drum that is often heard at celebrations across India. Just as the rhythm of the Dhol brings people together, the restaurant aims to create a warm and welcoming space where guests can share great food and memorable experiences.
At Dhol, food is rooted in tradition but presented with a modern touch. The team focuses on quality ingredients, bold flavours and creating a dining experience built around community, celebration and the joy of sharing food.Working Hours :Varied shift pattern covering times below:
Monday- Thursday 5:00pm- 10:30pm.
Friday, 12:00pm - 3:00pm, 5:00pm - 11:00pm.
Saturday, 12:00pm- 3:00pm, 5:00pm- 11:00pm.
Sunday, 12:00pm- 3:00pm, 5:00pm- 10:30pm.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Creative,Passionate about cooking....Read more...
What you'll be doing:
As part of our friendly Kitchen team, you'll help create exceptional food experiences for our guests by:
? Preparing ingredients and assisting with food production
?? Cooking and presenting dishes to a high standard
? Following recipes and production plans accurately
? Helping maintain consistency, quality and portion control
? Maintaining excellent food hygiene and cleanliness standards
✅ Following food safety, health and safety, and allergen procedures
? Organising and storing ingredients correctly
? Working closely with chefs and hospitality colleagues
⏱️ Supporting service during busy periods and special events
? Learning sustainable kitchen practices and reducing waste
? Developing professional cooking techniques and culinary skills
✨ Helping deliver a positive dining experience for every guest
No two days are ever the same. One day you could be preparing ingredients for a busy lunch service, and the next you might be supporting a conference, event or special function while learning new culinary techniques.Training:Production Chef Level 2.
All training will take place at the workplace.Training Outcome:Future Prospects ?:
Successful completion of this apprenticeship could lead to a permanent role within our catering operation or the opportunity to progress onto a senior level chef apprenticeship and further enhance your skills.
This apprenticeship is more than just a qualification. It's your chance to build a career, gain valuable experience and become part of a team dedicated to delivering exceptional food and hospitality every day.Employer Description:Buckfast Abbey is home to a community of Roman Catholic Benedictine Monks, who live their lives of prayer, work, and study according to the ancient rule of St Benedict. Today, our site is a flourishing complex of buildings, which the monks have continually developed to aid them in realising their vision for Buckfast - to be a national centre of witness to God, and the Roman Catholic faith. To that end, the Monastic Community places a great value upon hospitality, and we welcome hundreds of thousands of visitors each year. We employ around 140 staff in a variety of interesting career opportunities that are valued with competitive pay and an excellent benefits package. Staff are not required to share the religious beliefs of the Monastic Community but an empathy with the Catholic ethos of the site is required.Working Hours :40-hours per week, over 5 days, weekdays and weekends, early, day and late shifts.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Administrative skills,Number skills,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
Baking cakes
Preparing meals
Making daily specials
Serving customers
Buffets and functions
Training:
NVQ 2 Production Chef
Training completed on site and through video calls
Training is flexibly provided; time is allocated each week to complete tasks
Functional skills in maths and English (if required)
Training Outcome:
Level 3 training if desired
Guaranteed full-time role once training is completed
Employer Description:We are a family run catering business operating a café at the eventus business centre in Market Deeping and providing catering for external customers and eventsWorking Hours :Working between 7.00am and 5.00pm, Monday to Friday. Occasional weekend work is available.Skills: Attention to detail,Organisation skills,Customer care skills,Team working,Creative,Initiative,Friendly and Welcoming....Read more...
Prepare and cook menu items to The Strawberry Cabin's recipes and quality standards.
Assist with food preparation and daily kitchen setup.
Bake fresh cakes and other baked goods to specification.
Maintain high standards of food hygiene, cleanliness, and organisation throughout the kitchen.
Carry out cleaning duties, including equipment, workstations, and food preparation areas.
Help maintain a safe working environment by following all health and safety and food hygiene procedures.
Learn how to complete daily kitchen paperwork, including temperature records, cleaning schedules, and food safety documentation.
Work efficiently as part of the kitchen team, communicating effectively and supporting colleagues during busy service periods.
Ensure stock is stored correctly and ingredients are handled safely to minimise waste.
Be willing to learn new skills and continually develop your culinary knowledge.
Training:The HIT Vocational Trainer will meet with the apprentice regularly either online or face to face to complete and review assessments, provide further coaching where required and agree the next steps of learning.Training Outcome:
Progression from this apprenticeship is expected to be into a Chef de Partie role or Senior Production Chef role.
Potential full-time employment for the right candidate upon successful completion of the apprenticeship.
Employer Description:Inspire ATA is an official Flexi-Job Apprenticeship Agency, licenced by the Department for Education. Currently ranked 1st in the Rate My Apprenticeship Top 100 Apprenticeship Employers in the UK Award 2024-2025. Inspire ATA specialises in creating apprenticeship opportunities, where we recruit and employ the apprentice on behalf of our host clients, enabling us to offer additional support and a better experience for both the apprentice and the client as the experts in the industry. We arrange the most suitable and appropriate apprenticeship training from one of our partnered training providers. If you are successful in securing an apprenticeship with Inspire ATA, it is important to understand that Inspire ATA will be your employer and the apprenticeship placement will be a separate organisation that simply hosts you as an apprentice. As a Flexi-Job Apprenticeship Agency, Inspire ATA performs an important role in developing the UK labour market and it is our responsibility to ensure that talent is recognised, developed, and matched with business needs, whatever the background of the individual, irrespective of gender, race, disability, age, religion or belief, relationship orientation, marital or civil partnership status, pregnancy or maternity and gender reassignment. We are proud of the diverse nature of our business and work with clients to ensure that all candidates are treated with courtesy and respect.
Working Hours :Monday - Friday - 8am - 4pm (30 minute break).Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Passion for cooking,Willing to learn....Read more...
Prepare, cook and present food to company standards.
Maintain consistency in food quality, presentation and portion sizes.
Organise and maintain an efficient mise en place before service.
Ensure dishes are prepared and served within agreed timescales.
Assist with menu development and daily specials.
Manage a designated kitchen section efficiently.
Maintain high standards of cleanliness, food safety and organisation.
Store, label and rotate stock correctly using FIFO principles.
Minimise food waste and support effective stock control.
Report equipment faults and maintenance issues promptly.
Work closely with kitchen and front of house teams to deliver excellent customer service.
Support the training and development of Commis Chefs, Kitchen Assistants and new team members.
Assist with supervising the kitchen during service and lead the team in the absence of senior chefs (Junior Sous Chef responsibilities).
Promote a positive, professional and supportive working environment.
Comply with Food Safety, HACCP, allergen and Health & Safety regulations.
Complete cleaning schedules and maintain company compliance standards.
Assist with stock counts, ordering and inventory management.
Support the achievement of quality, waste and labour targets.
Carry out any other reasonable duties required to support the business.
Training Outcome:Progression from this apprenticeship is expected to be into a Senior Culinary Chef role.Employer Description:Inspire ATA is an official Flexi-Job Apprenticeship Agency, licenced by the Department for Education. Currently ranked 1st in the Rate My Apprenticeship Top 100 Apprenticeship Employers in the UK Award 2024-2025. Inspire ATA specialises in creating apprenticeship opportunities, where we recruit and employ the apprentice on behalf of our host clients, enabling us to offer additional support and a better experience for both the apprentice and the client as the experts in the industry. We arrange the most suitable and appropriate apprenticeship training from one of our partnered training providers. If you are successful in securing an apprenticeship with Inspire ATA, it is important to understand that Inspire ATA will be your employer and the apprenticeship placement will be a separate organisation that simply hosts you as an apprentice. As a Flexi-Job Apprenticeship Agency, Inspire ATA performs an important role in developing the UK labour market and it is our responsibility to ensure that talent is recognised, developed, and matched with business needs, whatever the background of the individual, irrespective of gender, race, disability, age, religion or belief, relationship orientation, marital or civil partnership status, pregnancy or maternity and gender reassignment. We are proud of the diverse nature of our business and work with clients to ensure that all candidates are treated with courtesy and respect.Working Hours :Monday - Sunday (hours to be confirmed - rota basis).Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Logical,Team working,Creative,Initiative,Kitchen experience,Flexible,Food hygiene qualification....Read more...
Preparing and chopping vegetables, meats, and other ingredients
Assisting senior chefs with basic cooking tasks
Measuring and weighing ingredients accurately
Preparing stocks, sauces, and simple dishes
Keeping workstations clean and organised
Following food safety and hygiene standards
Receiving and storing deliveries correctly
Learning different kitchen sections and supporting the team
Training:
Commis Chef Level 2
Training will take place in the workplace, as well as one day per week at City College Plymouth
Training Outcome:Possible permanent position on successful completion of apprenticeship.Employer Description:Manor House Inn is a traditional village inn with plenty of atmosphere which includes a roaring wood burner and wooden beams, serving traditional home cooked food.Working Hours :Working hours will vary including evenings and weekends.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Logical,Team working,Creative,Initiative....Read more...
Preparing and chopping vegetables, meats, and other ingredients
Assisting senior chefs with basic cooking tasks
Measuring and weighing ingredients accurately
Preparing stocks, sauces, and simple dishes
Keeping workstations clean and organised
Following food safety and hygiene standards
Receiving and storing deliveries correctly
Learning different kitchen sections and supporting the team
Training:
Production Chef Level 2
9.00am - 4:30pm (4-days with the employer per week) - 30 - hours
Training Outcome:A full-time position with The Rusty Tractor.Employer Description:Rusty Tractor Farm Cafe is a farmshop style café offering freshly cooked locally sourced meals. Homemade cakes, and a relaxed countryside setting,outdoor and indoor seating. Working Hours :9.00am - 4:30pm
(4 days per week), working days TBC.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Creative,Initiative,Patience,Able to work well in a team....Read more...
This role is being offered as working up to 6-month opportunity .
The role is 40 hours per week. Normal hours are 8:30-5, Monday - Fri day Some weekend cover may be required at times. Based at Wash Farm, Buckfastleigh, Devon, TQ11 0JU.
Your responsibilities
• Support and share responsibilities with the Recipe Development Assistant with a variety of administrative duties , to ensure the weekly smooth running of the recipe box and kits category. This includes but is not exclusive to:
o Ensure all planners, calendars and folders contain the correct information, making sure the details are up to date, accurate and completed on time to allow for a streamlined workflow through to procurement and production.
o Assist with keeping the repeat recipe database current and within budget, amending ingredient / code / allergen information as necessary. o Upload the recipe information on to the website each week and check that all information is correct once live.
o Ordering and collating of ingredients for co-owner recipe box testing and actioning any feedback provided through the tests.
o Provide total RM costs to Senior Range Manager for recipe / kits going live weekly so a suitable RSP can be provided by SRM.
o Validate the weekly recipe cards against the ingredient planner and BOMs and make sure all info is correc t before exporting the cards for print and advising the print room they are ready. • Support and sh are responsibilities with the Recipe Development Assistant with any changes to planned recipes.
o Work with the Senior Range Manager / Brand Chef to agree on a suitable substitution.
o Assist with the substitution process, updati ng ingredient lists , planners , recipe cards and the website when needed and in a timely manner.
o Ensure all key stakeholders remain informed and updated of the changes required and when they have been updated. • Where required, guest chef and new recipes will be generated to bring newness to the recipe box / kit range. This role will support in the development of these recipes through taking the new recipe through our recipe development process with support from the Senior Range Manager. • Provide support to other Riverford co-owners and franchisees in dealing with recipe related enquiries. • Always follow our Health and Safety procedures • Assisting in other areas of the business as and when required Skills & experience • • • Experience with administrative duties, ideally from business . Strong relationship building skills. Excellent attention to detail within a food related , highly organised and can be relied upon to produce quality, accurate and timely outputs. • • • Ability to successfully multi task and prioritise workload accordingly. Computer literacy: Word, Excel and Indesign will all be used in this role. Confident and articulate . Personal qualities • Confident communicator with excellent team working skills and a proven track record of collaboratively and positively serving a diverse group of stakeholders. • • • • • • Creative and willing to learn. A keen interest in food, cooking and recipe development.
Organised; calm under pressure, can work to deadlines, with relentless attention to detail. Enthusiastic, positive and flexible. Proactive self starter with a can do attitude Passionate about what we do at Riverford Salary £29.3k per anuum, pro rata....Read more...
Working the Grill/Fryers
Maintaining cleanliness of kitchen
Making sure documentation is filled in correctly on a shift basis
Showcasing what they've learnt at college and giving advice to others
Ordering and sourcing
Good communication to work in a team
Training:
Attend Huddersfield Waterfront centre once a week
Day release to college is a Tuesday
Achieve your Level 2 Commis Chef qualification
Training Outcome:Full time position to be discussed upon completion of apprenticeship.Employer Description:Oi Dumplings in Marsden offers a variety of Asian-inspired dishes, including award-winning handmade dumplings. Their menu features a fusion of traditional Asian recipes and innovative culinary techniques, with options such as pork and ginger dumplings, Chinese chicken coconut curry dumplings, and vegetarian dumplings in a Thai green curry sauce. The restaurant emphasizes quality ingredients and a welcoming atmosphere, making it a popular spot for both locals and visitors.Working Hours :To be discussed upon interview.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Patience....Read more...
As part of your apprenticeship, you'll learn how to:
Prepare ingredients and assist with cooking dishes across our menu
Use kitchen equipment safely and correctly
Follow recipes and presentation standards
Maintain high standards of food hygiene and kitchen cleanliness
Follow food safety, allergen and health and safety procedures
Help with stock, storage and the everyday jobs that keep the kitchen running smoothly
Work as part of the kitchen and restaurant team during service
Training Outcome:The right candidate may be appointed a full-time position. Employer Description:You'll receive hands-on experience in a working kitchen, support and guidance from our experienced team, and training through East Riding College as you work towards your qualification.
You'll also receive staff discount (once eligible), and a share of tips.
Our restaurant is an important part of our independent garden centre, with a friendly team serving our customers throughout the day.
If you're enthusiastic about food, ready to learn and would like to start building a career as a chef, we'd love to hear from you.Working Hours :Working hours between 32 to 40 hours a week. Days and times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Patience....Read more...
Restaurant Manager - Michelin-Level Restaurant New York City, NY $80,000–$90,000 Base We're partnered with an acclaimed, Michelin chef-driven restaurant in NYC looking for an experienced Restaurant Manager to join their leadership team.This is a great opportunity for a hospitality professional who understands what it takes to operate at a Michelin level and is passionate about exceptional service, guest experience, and team development.We're looking for someone polished but hands-on, who thrives in a high-expectation environment and takes pride in the details.What You'll Be Doing
Leading day-to-day front-of-house operations and ensuring flawless serviceWorking closely with the culinary leadership team to ensure seamless serviceManaging reservations, floor flow, staffing, and daily operational needsHandling guest concerns with professionalism and discretionHelping drive operational consistency, team culture, and overall restaurant performance
What We're Looking For
MUST have previous experience within a Michelin-starred or Michelin-recognized restaurantPrevious Restaurant Manager, Assistant General Manager, or equivalent leadership experienceExceptional understanding of service standards and guest experienceProven ability to lead and develop a high-performing teamPolished, confident, and highly personableSomeone who is passionate about hospitality and genuinely cares about the details
....Read more...
Your role will be developing your skills in the following areas:
Prepare food items in line with current legislation. Follow our recipe and presentation specifications, including portion control and waste management
Finish food items in line with our brand standards
Clean and maintain a safe and hygienic kitchen environment, including preparation, cooking and storage areas
Complete food safety management system documentation
Carry out stock checks and follow stock rotation systems
Operate and clean specialist kitchen equipment following safe handling procedures
Receive and check deliveries of food items, equipment and chemicals and store correctly
Work with our chefs to ensure dishes produced are of high quality, delivered on time and to the standard required
Contribute to our ongoing review of menus to improve our culinary offer
Training:The apprentice will attend college one day per week at HSDC South Downs Campus, Waterlooville, in the training kitchens. In addition, they will have visits to the workplace by our chef trainer to review the tasks they are doing there.Training Outcome:To have a permanent role with the company.Employer Description:We're a FIERCELY INDEPENDENT, family run venue specialising in great food, beers & fun times!Working Hours :Thursday to Sunday, 3.00pm - 10.00pm.
Monday is college day for 6 hours.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working....Read more...
Kitchen Manager – Pleasant Hill, CA – $90,000 - $110,000A well-established, high-volume restaurant group is seeking an experienced Kitchen Manager to lead back-of-house operations at one of its busy Pleasant Hill locations. This is a hands-on leadership role for someone who thrives in fast-paced kitchens, builds strong teams, and understands how to balance operational excellence with a great guest experience.The ideal candidate has experience managing high-volume restaurant kitchens, leading teams from the line, and maintaining strong systems around food quality, labor, prep, and cleanliness. This opportunity is ideal for a driven culinary leader looking to grow within a respected hospitality group known for its energetic atmosphere and strong culture.Responsibilities:
Oversee all day-to-day BOH operations in a high-volume restaurant environmentLead, coach, and develop kitchen teams to maintain consistency, speed, and qualityManage scheduling, labor controls, inventory, ordering, and food cost performanceEnsure all food safety, sanitation, and health department standards are consistently metMaintain prep systems, pars, and operational organization across all shiftsPartner closely with FOH leadership to drive service standards and guest satisfaction
Requirements:
3+ years of Kitchen Manager, Executive Sous Chef, or BOH leadership experienceExperience in high-volume casual dining or polished casual restaurant environmentsStrong understanding of food cost, labor management, and inventory systemsProven leadership ability managing teams in fast-paced kitchens
If you’re interested in learning more about this opportunity, please apply today.....Read more...
Prepare vegetables, salads, fish and meat
Making sauces, soups and salad dressing
Cooking meals and plating up
Knife work
Following recipes and menu specifications
Shadowing head chefs
Cleanliness within the kitchen
Making fresh homemade pies, bread, lasagnes and desserts
Allergen awareness
To assist in ensuring both catering facilities are fully compliant with the Food Hygiene and Safety Legislation
Training:
Level 2 Commis Chef
Day Release one day per week
Middlesbrough College
Training Outcome:
Depending on the circumstances of the business upon completion of the apprenticeship programme there could be a potential position of employment available
Employer Description:A traditional country pub with real ales and quality food
Now after a substantial refurbishment we present a traditional country setting with real ales, pub food and the Restaurant 1865, all of which showcase the best local produce the National Park has to offer. We also have a sizable beer garden where you can just sit and enjoy the breath-taking surroundings while the river bubbles away in the background.
We are proud to have been awarded the Michelin Guide for 2020, 2021 and 2023. We were awarded the Travellers choice award in 2022, the Good Food Guide Award and the Diners Choice Award in 2022.Working Hours :Typical shift pattern, Hours and days to be discussed at interview
Opening times for kitchen Monday- Saturday
12.00am- 8.00pm
Opening times for kitchen Sunday 12.00pm- 3.00pm
Must be flexible to meet the needs of the business.Skills: Communication skills,Organisation skills,Customer care skills,Team working....Read more...
Ensure full regulatory compliance
Deliver outstanding care and education
Support, develop, and lead nursery staff within your room, ensuring their professional development
Build positive relationships with parents, carers, and external agencies
Manage budgets, staffing rota and maintain financial targets
Training:An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.Training Outcome:Upon completion of this LV5 Early Years Lead Practitioner course, you will be in a good position to secure opportunities within senior leadership.Employer Description:Monkey Puzzle are part of an award-winning nursery group, offering high quality childcare in their specially equipped nursery for children aged three months to five years old. They also offer multi-sports, cooking, sing and sign and Yoga to ensure the children at their nursery have every opportunity to develop holistically. Their onsite chef produces a varied and delicious menu providing nutritious meals for the children and staff. Monkey Puzzle’s Early Years Team excel in teamwork and will deliver an outstanding learning experience to you as well as supporting you to develop your skills through innovative training.
Working Hours :35 hours a week with 20% of employed time guaranteed to complete assignments with the support of a tutor.
Days and times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Administrative skills,Team working,Initiative....Read more...
General Manager – Fun Irish Bar | SE1, London | £55/60 OTELocation: SE1 – London (right on the river!) (salary, tronc and bonus)I am on the hunt for a dynamic and experienced General Manager to lead the team at a brand-new Irish bar opening in SE1 and this one’s got serious charm. With a spacious riverside terrace, great vibes, and a menu that’s big on comfort food and quality cocktails, this is a hidden gem in the making.The site joins three other venues already in the group, this is the fourth to open, and with exciting plans ahead, now is the perfect time to jump on board and be part of something special.The Role of General Manager:
Lead from the front and create a buzzing, friendly atmosphere every day.Work closely with the Head Chef to ensure smooth service and top-quality food.Drive standards across the board — from cleanliness to customer service and everything in between.Build strong relationships with your team and regulars alike.Understand your guests — their preferences, what brings them back, and how to make every visit memorable.Bring energy, fun and a bit of Irish charm to everything you do.Play a key role in growing the business and increasing turnover.
This is a fantastic opportunity for a hands-on GM who wants to be part of an independent and growing group that values individuality, quality, and good craic.Follow COREcruitment on LinkedIn, Instagram, Facebook & Twitter for more great roles like this!Contact Stuart Hills or call 0207 790 2666....Read more...
Restaurant General ManagerPhiladelphia, PA $80,000 to $90,000We're partnered with an exciting upscale restaurant in the heart of Philadelphia that's looking for an experienced General Manager to lead the daily operation.This is an outstanding opportunity to join a hospitality-driven restaurant where exceptional service, authentic cuisine, and genuine guest connections are at the heart of everything they do. We're looking for a leader who thrives on the floor, develops great teams, and knows how to balance top hospitality with strong financial performance.What You'll Be Doing
Leading all day-to-day restaurant operations and ensuring seamless service executionRecruiting, hiring, training, and developing a high-performing front-of-house teamWorking closely with the Executive Chef to ensure seamless collaboration between front and back of houseMonitoring sales performance, budgets, and KPIs to drive profitabilityBuilding relationships with regular guests and becoming a visible ambassador for the restaurantHandling guest concerns professionally and ensuring every guest leaves with a memorable experienceSupporting local marketing initiatives and helping grow the restaurant's presence within the community
What We're Looking For
General Manager experience within an upscale, full-service restaurantProven ability to lead, coach, and develop high-performing teamsWine Knowledge is a strong asset!Strong financial acumen, including labour management, budgeting, P&L oversight, and cost controlHands-on leadership style with a strong presence on the restaurant floorExperience building relationships with guests and creating a culture of genuine hospitalityStrong understanding of restaurant operations, health and safety standards, and compliance
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Kitchen Manager – San Jose, CA – $90,000 - $110,000A well-established, high-volume restaurant group is seeking an experienced Kitchen Manager to lead back-of-house operations at one of its busy San Jose locations. This is a hands-on leadership role for someone who thrives in fast-paced kitchens, builds strong teams, and understands how to balance operational excellence with a great guest experience.The ideal candidate has experience managing high-volume restaurant kitchens, leading teams from the line, and maintaining strong systems around food quality, labor, prep, and cleanliness. This opportunity is ideal for a driven culinary leader looking to grow within a respected hospitality group known for its energetic atmosphere and strong culture.Responsibilities:
Oversee all day-to-day BOH operations in a high-volume restaurant environmentLead, coach, and develop kitchen teams to maintain consistency, speed, and qualityManage scheduling, labor controls, inventory, ordering, and food cost performanceEnsure all food safety, sanitation, and health department standards are consistently metMaintain prep systems, pars, and operational organization across all shiftsPartner closely with FOH leadership to drive service standards and guest satisfaction
Requirements:
3+ years of Kitchen Manager, Executive Sous Chef, or BOH leadership experienceExperience in high-volume casual dining or polished casual restaurant environmentsStrong understanding of food cost, labor management, and inventory systemsProven leadership ability managing teams in fast-paced kitchens
If you’re interested in learning more about this opportunity, please apply today.....Read more...
Assist chefs with the preparation, cooking, and presentation of meals to the required standards.
Learn and apply correct techniques for food preparation, storage, and hygiene.
Support in maintaining a clean, organised, and safe kitchen environment in accordance with Food Safety and Health & Safety regulations (including COSHH and the correct use of PPE).
Be aware of and follow the College’s allergy procedures.
Assist with stock rotation, deliveries, and the correct use of ingredients to minimise waste.
Participate in the planning and production of menus under the supervision of senior chefs.
Learn to use kitchen equipment safely and efficiently.
Support catering for formal college events, conferences, and high-volume dining services.
Attend college and apprenticeship training sessions as required and complete coursework on time.
Training:
The appointee will work towards achieving a Commis Level 2 Hospitality and Catering Apprenticeship at Capital City College, in London.
Attendance is one day per week and transport costs will be cover.
Mentoring will be provided by experienced in-house chefs.
Training Outcome:Potential to progress to a full-time Commis or Demi Chef role upon successful completion of the apprenticeship dependent on progress and performance.Employer Description:St Edmund Hall is a historic and welcoming constituent college of the University of Oxford, located in the heart of Oxford. With roots dating back to the 13th century, we combine a rich heritage with a modern, inclusive outlook and a friendly community of students and staff.Working Hours :Monday to Sunday, shifts according to the rota and will include evenings and weekends. No split shifts.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Team working,Creative,Patience....Read more...
Assisting with daily food preparation
Preparing ingredients and supporting service
Helping with dessert preparation
Maintaining a clean, organised, and safe workspace
Supporting the team to ensure smooth kitchen operations
Training:In house training plus the candidate will follow a Level 2 Apprenticeship programme and study towards a Level 2 in a Commis Chef role. This training will be structured and delivered by Cheshire College - South & West. If the candidate does not hold GCSE grades A*-C (9-4) or equivalent, they will be required to complete a Level 2 Functional Skill in the relevant subject.Training Outcome:There is a possibility of a permanent position following successful completion of the apprenticeship. Employer Description:We are the Goodwins, and have been locals to The Bhurtpore Inn since just before Simon and Nicky took over in the 90s! We originally are from a dairy farming background, but we sadly, sold the cows in 2019 - and moved into the hospitality business the same year! We first began as a family business, with our coffee shop 'No 18 The Park' - many of you would have heard of it, we were situated in the old clubhouse, behind the doctors. Our coffee shop has been so successful, and is now situated in the pubs restaurant room! They open Wednesday to Sunday 10-4pm, serving breakfasts, cakes, delicious coffee and food! As well as, a small gift shop full of many local, small businesses. Working Hours :Wednesday - Sunday. Shifts to be confirmed.Skills: Attention to detail,Team working,Positive attitude,Willingness to learn,Passion for food and cooking,Able to work in a busy kitchen,Reliable,Strong work ethic....Read more...
Food & Beverage Manager - Luxury Country Manor Hotel in the CotswoldsSalary: NegotiableAn exciting opportunity has arisen for an experienced and passionate Food & Beverage Manager to join a stunning luxury country manor hotel in the heart of the Cotswolds.This is a fantastic opportunity to lead the Food & Beverage operation within a beautiful countryside setting renowned for exceptional hospitality, outstanding dining experiences and impeccable service. Working closely with the senior leadership team, you will be responsible for delivering memorable guest experiences while driving operational excellence and commercial performance across the hotel's food and beverage outlets.Responsibilities:
Lead the day-to-day operation of all Food & Beverage outlets, ensuring exceptional service standards at all times.Inspire, coach and develop the F&B team, creating a positive and engaging working environment.Drive guest satisfaction by delivering memorable dining experiences and consistently high service standards.Manage staffing levels, rotas and labour costs to maximise operational efficiency.Work closely with the Head Chef and senior management team to develop the overall guest offering.Monitor financial performance, controlling costs while identifying opportunities to increase revenue and profitability.Ensure compliance with health & safety, food hygiene and licensing regulations.Support the delivery of weddings, private dining, events and other special occasions hosted by the hotel.
Requirements:
Previous experience as a Food & Beverage Manager or Assistant Food & Beverage Manager within a luxury hotel, country house hotel or high-end hospitality environment.A passionate and visible leader with a hands-on management style.Strong knowledge of restaurant, bar, private dining and events operations.Commercially aware, with experience managing budgets, labour costs and departmental performance.Excellent communication and leadership skills, with the ability to motivate and develop teams.A genuine passion for luxury hospitality and creating exceptional guest experiences.....Read more...
Executive Sous Chef - Arena & Entertainment Venue Relocation to Georgia State! Must be legally allowed to work in USA $75,000 – $90,000 + Bonus + Relocation AssistanceWe’re partnered with a highly successful arena and entertainment venue in Georgia looking for a passionate culinary leader to join their team.This large venue, hosts 150+ events annually, including major concerts, sports and premium hospitality experiences. With a growing reputation, innovative food program, and a strong culinary culture already in place, this is an exciting opportunity for someone who thrives in fast-paced, high-energy and creative environments.This is a very creative role with a strong focus on menu development and team leadership.What You’ll Be Doing
Supporting culinary operations across concerts, sporting events, suites, and premium hospitality spacesLeading a team of supervisors and culinary staff in a high-volume environmentBuilding recipes, supporting menu development, and driving culinary creativityManaging inventory, ordering, food cost awareness, and operational organizationBeing client-facing and working closely with venue stakeholders and event partnersLeading, mentoring, and developing the culinary teamSupporting execution during high-energy service periods and major eventsMaintaining quality, consistency, and a strong team culture
What We’re Looking For
Background in concert venues, entertainment venues, sports, hospitality, or high-volume food service environmentsStrong leadership skills with a collaborative, people-first approachPassion for food, creativity, and recipe developmentExperience with inventory management and orderingPersonable, client-facing operator with strong communication skillsSomeone energetic, adaptable, and excited to learn — administrative pieces can be taughtLooking for someone ready to commit, grow, and make an impact over the next few years
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